With “Mindful Choices” tipped asInnova Market Insights top trend forecast for this year, the move is making its way onto the dinner plates of health-minded young millennials. As concerns around sustainability, animal welfare and campaigns such as Veganuary is building momentum and driving innovation in the meat-free space.
The world “flexitarian” has been around for some time, as more and more consumers opt for Meat Free Monday and meatless meals, on more than one occasion during the week. German-based supermarket, Aldi are expanding their brands to include more vegetarian and vegan products, as their entire approach shifts to a healthier outlook.
Innova Market Insights tipped “Mindful Choices” as its number one food trend, consumers want conscientious food choices and are paying closer attention to the ingredients list. They want products that are healthy for themselves and the planet. This trend continues to expand throughout many channels of food supply and production, and Aldi has been an adopter of the trends.
Another trend for 2018 is “Bountiful Choice”, meaning consumers want more than just the regular selection of goods, they want variety. Aldo is offering new options weekly, with products like hummus and guacamole being offered in a greater variety of flavors and options. Aldi has released a new Earth Grown product line that is entirely meat-free. It includes free from all animal by-products like dairy, eggs, gelatin and even honey. This line of both mindful and bountiful: there is a broad variety of options and look towards a more mindful future free from animal products.
Aldi’s Earth Grown product line is offering a new selection of meat substitute products like vegan sausages, burgers and chicken-less patties. The supermarket also sells Earth Grown Mozzarella Style Shreds and dairy-free ice cream.
Vegetarian-friendly foods and snacks are just some of the new products now offered by Orkla companies this month.
“February is a strong launch window with a multitude of exciting innovations responding to the trend towards natural and plant-based food and better-for-you products,” notes Arve Heltne, Senior Vice President Orkla Marketing & Innovation.
The many new vegan offerings include plant-based mince and drinks for people on the move from the Danish Naturli’ brand, and flavorful alternatives to meat from the Swedish Anamma brand.
“These successful products are being rolled out in new markets, and we are now launching several Anamma products and Naturli’ plant-based drinks in Norway,” Heltne notes.
“Anamma has also entered into an exciting partnership with McDonald’s, which has now put a McVegan burger, based on Anamma’s vegan burger, on its menu in Sweden and Finland.”
Anamma’s vegan burgers and other vegan alternatives to traditional meat dishes have been launched in Sweden, Norway and Finland, and the entire range is presented in a new, more eco-friendly packaging. The plant-based margarine, Naturli’ Smørbar, can now be found in Norwegian, Swedish and Danish grocery stores.
Dalziel Ingredients is also targeting the vegetarian market by serving up new flavor concepts for food manufacturers looking to develop healthier food choices.
The UK specialist in bespoke seasoning blends, cures and functional ingredients has seen a sharp rise in demand from processors for healthier plant-based options, as more consumers adopt a flexitarian diet.
Examples introduced by Dalziel Ingredients include pork mushroom, lentil and spinach sausages; curried pork meatballs packed with cauliflower and chickpeas, and beef chili con carne burgers packed with kidney beans and mixed peppers.
“These are just a few concepts that may appeal to customers who are seeking to reduce their meat intake without compromising on their mealtime favorites,” explains Denise McGrahan, NPD Marketing Coordinator at Dalziel Ingredients.
She said: “The flexitarian trend for a more vegetable-based diet with less meat is creating a huge demand for more creative and unusual flavor ideas as well as functional ingredients.”
“Food manufacturers are increasingly asking us to develop new flexitarian products in their ranges, particularly for sausages, meatballs and beef mince products. We can create any flavor, but the skill is to include it in meat without losing the integrity of the product,” she explains.
“And our functional ingredients, like citrus and vegetable fibers, help bind the products together, and that further contributes to the vegetable content.”
It is a reflection of the company’s approach to pushing boundaries with new techniques and products, added Dalziel Ingredients’ Sales Director Richard Wilson. “We can help manufacturers look for interesting ways to add healthier options to their menus. At our state-of-the-art development center, we focus on taking ideas and delivering appealing, commercially viable end-products,” he states.
